Coffee-roaster.



No. 703,508. Patented July |,-l9 02.

T. M. WARD.

COFFEE BOASTEB. Ab licaiion filed Nov. 20, 1901.

. 4 Sheets-Sheet 2.

(No Model.)

.. Pua'muma. WASHINGTON, D. c.

No. 703,508. Patented July-l, I902.

T M WARD COFFEE ROASTER. (Application med um 30, 1901.

4 Sheets-Sheet 3.

(No Model.)

UN TE STATES PATENT 5 tries.

TIMOTHY M. WARD, OF NEWARK, NEWV JERSEY.

C-OFFEE-ROASTER.

SPECIFICATION formingpart of Letters Patent N 0. 703,508, dated July 1,1902.

' Application filed November 30, 1901. Serial No. 84,174. (No model.)

To all whom it may concern:

Be it known that I, TIMOTHY M. WARD, a citizen of the United States,residing at 13 Warren street, Newark, county of Essex, State of NewJersey, have invented certain new and useful Improvements in ContinuousCodes-Roasters, fully described and repre-' sented in the followingspecification and the accompanying drawings, forming a part of the same.

The object of this invention is to furnish a mechanism which willautomatically handle a continuous stream of beans in an un-- interruptedprocess or operation, in which the coffee is fed to an inolosed rotarycylinder, is moved progressively through the same,

is discharged from the cylinder to the cooling-table, the roasted cofieecooled in a continuous stream, the chaff separated from the havingeither a moving bed or means for re-' moving the coffee continuouslyfrom the cooler and a connection from the rotary cylinder to the meansfor moving the bed or removing the coffee, so that the coffee roastingand cooling appliances may both work in unison and operate upon the sameamount of coffee during the same period oftime. It is highly importantin the roasting of coffee that the roasting process should cease at theproper instant and the coffee thereafter be cooled as promptly aspossible, and my invention furnishes a means of effecting the cooling inthe desired manner and also of regulating the temperature of theroasting-' cylinder, the feeding of the coffee thereto, the discharge ofthe coffee from the cylinder at the proper instant, and the removal ofthe coffee from the cooler at the proper rate. With such construction myroaster not only has the advantage of'operating automatically, but ithas a very natural advantage over any construction in which the coffeeis roasted and cooled in separate charges, as it permits an absolutelyuniform treatment of the coffee, and thus secures a perfectly uniformquality inthe product. To cool the coffee promptly upon its dischargefrom the roaster, I find it is essential to discharge the coffee in asmall stream and expose it immediately to the cooling in fluences.

My invention, therefore, includes the com- 'bination, with theroasting-cylinder, of means for -continuously feeding the coffee intoone end of the cylinder, means for propelling the coffee through thecylinder, means for discharging the coffee to the cooler in a continuousstream from the opposite end of the cylinder, means for removing thecoffee from the cooler, and connections for conjointly operating thesevarious agencies, so as to handle the coffee automatically throughoutthe entire. process. Where all these factors, as

well as the heatapplied to the roasting-cylinder, are regulated and areadjustable, it is obvious that difierent portions of the cofiee may besuccessively subjected to the same treatment and a uniform grade ofproduct obtained.

tVith the mechanism I have invented it is possible to procure such auniform operation of the heat upon the coffee; but as each of smallstream of the coifee, as in my invention.

In the present invention one head of the roasting-cylinder is providedwith an inlet to supply the raw coffee continuously, and the other headis held stationary and provided with a flue-pipe and at the bottom partwith a discharge-pipe, from which the roasted coffee is continuouslydelivered. The flue-pipe is connected with a vertical box, into one sideof which'the flue-pipe is inserted and from the opposite side of whichthe flue connection is made, and a vertical partition extends betweenthe inlet and outlet, with a passage at the end to permit the movementof the smoke. Such partition serves lto arrest the chaff which iscarried from the roasting-cylinder,

and the same is collected and removed from the bottom of the box. Theroasting-cylinder is provided internally with spiral conveyorbladessecured inside the shell, the blades being formed with a central openingto form a continuous smoke-passage, and such blades produce a continuousspiral channel adjacent to the shell of the cylinder, through whichchannel the coffee is advanced by the rota-, tion of the cylinder. Ribsare inserted between the spiral blades transverse to the movement of thecoffee to agitate and lift the coffee in its progress, and the burningor overheating of the coffee is thus avoided. The coffee is fed to thecylinder from an elevated hopper by a feeding device which is designedto prevent hot air from escaping from the interior of the cylinder andto thus avoid the reduction of temperature. Such feeding device isconstructed to deliver the coffee gradually to the roasting-cylinder andto cut off the passage of hot air and steam from the same during suchdelivery. The roasting-cylinder is surrounded by a nonconductingjacketforming a heating-chainber about the cylinder, and gas-burners areprovided in the bottom of such chamber to heat the cylinder, andsmoke-outlets are formed in the top of the jacket and a fine connectionextended therefrom to remove the products of combustion. Any other fuelor source of heat may be used instead of gas. The supply of gas or otherheating agent is adjustable to vary the heat of the cylinder, and meansis provided to vary the speed of the cylinders rotation, as well as thedelivery of the feeding device. The roasting-cylinder is divisiblelongitudinally, so that its interior may be inspected when required, andthe jacket is formed in sections, which are supported removably aboutthe cylinder, which permits access to the cylinder and inspection of thesame when required. A movable cooling-table is provided with aperforated support, upon which the hot coffee is delivered from theroastingcylinder, and air is drawn through the perforations of the tableto cool the coffee and carry off the fumes. Aclosed receiver for theroasted coffee is arranged above such table and provided with a screenedchamber upon the top, to which an exhaustfan is connected, and alifter-tube is connected with the upper part of thereceiver and extendedto the movable table to operate as a pneumatic lifter and transfer thecoffee from the channel of such table to the receiver, leaving stonesand other heavy substances to be removed by hand when convenient. Thecoffee is drawn from the receiver through a discharge-drum, whichdischarges the coffee from the receiver,while cnttingoff the inlet ofair to the receiver. Such construction maintains the desired exhaustwithin the receiver to operate the pneuniatic lifter. To the spoutthrough which the coffee is discharged from the receiver is attached adevice by which any chaff or light beans remaining with the coffee areremoved, and the coffee is allowed to pass into bags or otherreceptacles ready for shipment or use.

The invention will be understood by reference to the annexed drawings,in which- Figure 1 is a side elevation of the apparatus with theleft-hand end of the jacket and cylinder in section to exhibit the innerconstruction and the nearer side of the curb for the cooling-tablebroken away to exhibit the spouts f and R within the annular channel andthe table and curb shown in section on line 1 1 in Fig. 2. Fig. 2 is aplan of the apparatus. Fig. 3 is an elevation of the apparatus at theinlet end, and Fig. 4 is an elevation of the apparatus at the outletend. Fig. 5 is a sectional elevation of the discharger and drum. Fig. 6is a plan of the same device with the cover removed. Fig. 6 is a faceview of one of the spiral blades 9. Fig. 7 is an end view, and Fig. 8 aface view, of one of the stands which suppport the cylinder and jacket.Fig. 9 is a plan of the rawcotfee feeder. Fig. 10 is a central verticalsection of the same. Fig. llis a vertical section of the same on line 111.1 in Fig. 9. Fig. 12 is a plan of the check-valve. Fig. 13 is avertical section of the end of the roastingcylinder with its head andthe inlet-spout, and Fig. 14: is a face view of the same. Fig. 15 is aside view, and Fig. 16 an end View, of one of the sectional frames forthe non-conducting jacket, the same covering one-half the length of thecylinder.

a designates the roasting-cylinder, and a designates carrying-ringsattached to its ends to rest upon antifriction-rolls l).

c designates the inlet-head, fixed to the cylinder, and b a gearattached to one end and driven by connection with speed-cones J.

f is a stationary head fitted over the opposite end of the cylinder andprovided with downwardly-extending spout f.

g designates spiral blades secured together to make a continuousconveyer and forming a continuous spiral channel from one end of thecylinder to the other, and g designates ribs between the spiral blades,fixed transversely to the channel against the shell of the cylinder tolift and agitate the coffee as it moves through the channel. Theconveyerblades are made with a central opening h, which forms a smokeand steam passage through the center of the cylinder, and the head f isprovided with a smoke-nozzle f connected to a chaff-boxi. A flueconnection j is extended from the opposite side of the chaff-box to achimney, and a partition 7c is extended vertically in the chaff-boxbetween the inlet and outlet for the smoke to arrest the chaff and throwit downward. A door is provided at the bottom of the chaffbox to removethe chaff.

B designates the upper sections of the jacket, and B the lower sections,the same being formed of asbestos or other non-conducting materialsustained upon a sheetmetal frame B (Shown in Figs. 15 and 16.)

The cylinder and easing are mounted upon standards A, which havebearings for the antifriction-rolls Z1, and lugs C and O to support theupper and lower sections of the casing.

- ber.

pivot-rod n is extended. A weight n is atin the casing.

The sections are separated from the cylinder by a space which forms aheating-chamber, and the lower sections 13 are separated from oneanother sufficiently to introduce a gaspipe G with suitable burners r toheat. the chamber and cylinder. The top of the jacket is formed withoutlets D, having a flue connection D to the chaff-box i. The division Bbetween the sections of the jacket is inclined toward the burners on thegas-pipe to permit inspection and regulation of the flames. The gaswould be regulated to produce any desired temperature in the cylinder.In Fig. 1 a counter-shaft I is shown with pulleys I to rotate the same,and such shaft is connected with a driving-shaft J by a belt applied totapering speed-cones J, which permit the driving-shaft to be rotatedexactly at any desired speed. A shifter J is shown applied to the belt.The shaft J is connected by belt and pulleys J 3 with a shaft J,extended to the delivery end of the cylinder to operate the dischargerE, which draws the coffee from a vacuum-receiver in which it is storedafter cooling.

The raw-coffee feeder E is shown connected with the hopper F by valve Fand supplying the coffee to the cylinder through feed-pipe Z. When thecoffee has passed through the cylinder, the spout f discharges thegrains to a rotary cooling-table M, from which the grain is drawnupwardly byapneumatic tube R to a receiver S. From the receiver itpasses through a discharger or delivery device (designated E in Fig. 1)to a discharge-pipe V, by which it is delivered into a bag V or anyother receptacle. A belt J 5 and pulleys J connect the shaft J with thespindle M of the cooling-table. I

The casing E of the feeder is provided, as shown in Figs. 9 and 10, witha drum 0%, pivoted horizontally in the casing tangential to an inclinedwall 72, sloping downward from the inlet, and is formed with twochambers m, extended inward obliquely from its surface and provided eachwith an adjustable bottom m A spring forces the bottom normallyoutward,and a screw extended through the bottom and the spring serves tohold the bottom at the desired position in the cham- The inlet is whollyat one side of the drum, and the coffee-beans which enter the inlet,rest upon the inclined wall at and press only in a lateral directionagainst the drum. The edge of the drum nearest the wall is rotatedupwardly, and thus scoops the chamber full of beans, which are thencarried over to the opposite side of the drum and fall with- A guard 41'is provided between the inlet and the top of the drum to prevent thesurface of the drum from carrying any beans over. The beans fall fromthe chambers into a funnel m whose outlet is closed normally by acheck-valve m the checkvalve being shown of a flat metal plate with itsedges bent into flanges, through which a is shown open in dotted lines.

tached to one end of the flanges,and the pivot is so situated that theweight presses the valve against the mouth of the funnel with a veryslight degree of force, so that the charge of coffee-beans from one ofthe chambers readily opens the valve and throws the beans into thefeed-pipe Z. In Fig. 10 the check-valve The drum m is provided withshaft 0, which is connected with a shaft 0 by speed-cones 0 and theshaft 0' is connected with the driving-shaft J by belt and pulleys 0 Aremovable glass panel m is illustrated in front of the casing below thecheck-valve, so that the operator can observe whether or not the feedisoperating regularly. The casing is formed with grooves to receive thevertical edges of the glass-panel, so that the panel may be slidupwardly if the check-valvebecomes deranged and requires any adjustment.The panel is useful chiefly in disclosing the working condition of thedrum m, which would be the part requiring attention if the feed wereirregular.

Cooling-table for he grandam-When the coffee has passed through thecylinder, the spout f leads the roasted grains to a horizontal rotarytable M, the edge of which runs close to a curb N, that forms a closedchamber under the table, from which the air is exhausted by the suctionof the lifter-pipe which is employed to raise the coffee, as hereinafterdescribed. Annular-flanges M project above the table at a suitabledistance to form a channel N upon the surface of the table, into whichthe hot cofiee is discharged. The table is perforated within thischannel, and the exhaust of the chamber beneath draws the atmospheredown through the coffee,and thus cools itin a manner already well known.Fig. fsho ws the table with the channel in section between the curb Nand the annular flange M and the spout f and lifter-tube R extendeddownward within the right-hand side of such channel. In Fig.1 theannular flange M is exposed by the breaking away of the curb N andappears in the rear of the spout f and tube R. The spout f delivers thecoffee or other grain to the channel at a point marked P, and at thepoint Q in the rear of the same (regarding the movement of the table) apneumatic lifter-pipe R is extended from the channel upwardly into aclosed receiver S, which is supported above thetable and provided at thebottom with a discharger E quite different from the feeding device uponthe feeding-hopper F. The side of the lifter-pipe R which the coffeeapproaches is cut away to admit the coffee, while the opposite side isextended quite close to the perforated surface of the table, and thedraft of air is thus directed upon the coifee to lift it in the pipe;

In Fig. 1 the nearer side of the external curb is brokenaway, whichexposes the outer side of the annular flange M and the annular channel,which is shown in section in Fig. 4, and the extension of the spout fand the lifter-pipe B into such annular channel is thus clearly shown inFig. 1. The receiver has a screened chamber U upon the top with anexhaust-fan T at the side, and an exhaust is thus produced in thelifter-pipe R, which operates to raise the coffee from the table to thereceiver when the coffee reaches the bottom of such pipe. The bottom ofthe pipeR is cut away upon one side to admit the coffee; but the otherside is fitted quite closely to the perforated surface of the table, sothat the air to lift the coffee is drawn through the table from thechamber below. Such draft exhausts the chamber sufficiently to produce adownward current through the coffee at all other points except where thepipe operates,

and as the table revolves very slowly it is cooled by such downwardcurrent in its movement from the spoutf to the pipe R. The spout andpipe are shown in Fig. 2 placed close together, so that the coffee iscarried around almost the entire periphery of the channel N to reach thelifter-pipe. The pipe R enters the side of the receiver S close beneaththe screened chamber U, and the exhaust from such chamber thus serves toraise the cofiee, while the screen 11, separates the coffee from theexhausting air and accumulates it within the chamber until discharged.The outlett of the exhaust-fan T discharges to the fine-pipe J throughthe chaff-box Q The cooled grains are then drawn from the receiverthrough the discharger E, which is constructed with special reference topreventing air from entering the receiver, so that the exhaust-fan T mayoperate effectively upon the pneumatic lifter R. The discharger is shownin detail in Figs. 5 and 6 and is more effective for operation with thevacuum-receiver S than a device like the feeding device E, which isdesigned especially to prevent any of the beans from jamming in theirpassage through the feeder. The beans are very hard and tough beforethey are roasted and easily obstruct the feeding device if it isprovided with any shearing surfaces, for which reason the drum or of thefeeding device is rotated toward the colfee-beans next a slopingsurface, so as to lift them from the surface rather than to jam themupon the same. The drum 6 is rotated from the shaft J, as shown in Figs.1, 2, and 4, by a feedshaft 3, which is connected with a speed-shaft sby cone-pulleys s. The speed-shaft s is connected with the shaft J bybelt and pulleys s and when the speeds of the raw-coffee feeder and thedischarge-drum are suitably regulated they are driven at such regulatedspeeds by their common connection to the driving-shaft J.

The speed of the shaft J is in practice regulated by adjusting the beltupon the speedcones J so as to drive the roasting-cylinder (through thegear 1)) at the desired speed, and the coffee-feeder and thedischarge-drum participate in any change of speed that may be given tothe cylinder, so as to feed and withdraw the coffee at precisely thesame rate with different speeds of the cylinder.

The discharger, as shown in Figs. 5 and 6, is constructed with acircular casing E, having fiat head E upon the top provided with inlet nand a flat bottom provided with outlet M, the inlet and outlet being atopposite sides of the center, so that the rotary drum e, which fitswithin the casing, may be provided with one or more chambers c totransfer the coffee from the inlet to the outlet.

The axis of the drum 0 is vertical, and the inlet n is connected withthe receiver S by a pipe S of sufficient length to retain a mass of thecoffee greater than the vacuum may lift. The bottoms of the drum and ofthe casing are smooth ,so that each chamberretains its charge as it isturned to the outlet n, from which the coffee passes into adischarge-pipe V.

I have found that the roasted beans are quite brittle and are liable tobe broken by the movement of the drum beneath the inlet unless provisionis made for them to clear the moving parts. This I efiect by forming anannular recess c upon the upper surface of the drum which receives theflow of coffee from the inlet or by correspondingly recessing the head Eof the casing, which causes the corners of the chambers c to clear thecorners of the inlet n. This prevents the cutting or crushing of any ofthe coffee-grains in the rotation of the drum, and owing to thecontinuous supply from the hopper F such space is constantly filled withthe grains and prevents any material movement of air through the casing.The drum is shown in the drawings with three of the chambers 6, but maybe made with one or two only, if required. It will be observed that thedrum, with the chambers successively filled from the hopper, operates toprevent the free passage of air between the inlet and outlet, and theexhaust of the fan T thus operates more effectively upon the pneumaticlifter. An exhaust-pipe V is extended from the exhaust-fan T to the pipeV, close to the discharger E, and operates to balance the suction uponthe inlet of the discharger to permit the coffee to pass freely throughthe pipe S, and it also has the effect of separating any chaff and lightdefective coffee-beans from those of normal weight and throwing theminto the flue. Such light beans are lifted by the suction from the pipeV, while the good beans pass directly through the same to a receptacle.

Operation of the apparatus: The coffee being supplied to the hopper Fand the speed of the roasting-cylinder and of the feeding device E beingproperly adjusted, as well as the intensity of the burners which heatthe chamber D, the coffee is fed continuously from the hopper into thehead 0 of the cylinder. Here it enters the spiral channel between theconveyer-blades and is conducted thereby throughout the length of thecylinder and discharged by the spout f to the cooling-table M. Here thecofiee lies in the channel N exposed to the cooling-draft during almostone rotation of the table. As it reaches the pneumatic lifter-tube B itis raised by the exhaust-fan to the receiver S, from whence it isdelivered as required by the discharger V. The suction exerted by thetube R draws air from the interiorof the curb N, which forms a downwardcurrent through the layer of coffee.

It is obvious that the apparatus may be used for roasting any materialof a non-adhesive character, whether coffee, grain, or mineralsubstances.

The necessity for exact adjustment of the heat and the duration of timein which the material is exposed to the same is much more important,however, in the treatment of coffee than of other materials, and myinvention is therefore especially adapted for the roasting of coffee, inwhich the substance is materially changed in its constitution by thedirect application of heat. I have shown and described theroasting-cylinder as of circular cross-section, with the conveyer-bladesconnected together successively to form a continuous channel; but it isobvious that the same results maybe obtained with a cylinder ofpolygonal cross-section having the conveyer-blades arranged in anysuitable manner to propel .the coffee continuously from one end of thecylinder to the other and to thus prevent its resting in any oneposition while in its progress.

The term continuously is used herein to define a roasting operationwhich can be continued indefinitely for any length of time and does notrequire the periodic insertion of a given charge and the periodicremoval of such charge before another charge is introduced.

My feeding and discharging devices, although they deliver only thecontents of one of their chambers at a time, are never arrest-ed duringthe operation of the machine, but the feeder continues to furnish asuccession of charges from the drum m, so that the roasting-cylinder iscontinuously supplied, while the discharger continues to draw asuccession of charges from the receiver-S, so that the main progress ofthe material through the machine is uniform.

It will be noticed that the coffee is spread in a thin layer in themoving channel of the cooler, and thus cooled with great rapidity assoon as it is discharged from the roasting-cylinder. This arrests anyvaporization from the bean and prevents the volatile elements frompassing away, which are essential to the highest grade of coffee.

It will be observed in Figs. 15 and 16 that the division B between thesections of the jacket is formed as an oblique slit inclined toward theburners, so that they may be inspected at any time by looking throughthe slit. 7

One of the conveyer-blades is shown in Fig. 6 with notches g in itsperiphery to support the ribs 'g', which extend longitudinally of thecylinder, as shown in Figs. 1 and 13, and thus transversely intersectthe channel between the conveyerblades. Such construction furnishes aconvenient means of supporting the ribs which agitate the coffee in itspassage through the spiral channel, and thus prevent it from lying incontact with the heated iron for a sufficient length of time to receiveinjury. The roasting-cylinder a is preferably made to dividelongitudinally, so that the channels may be inspected in case of anyaccidental obstruction and the obstruction removed. One means ofeffecting this is shown in Fig. 8, where the cylinder is shown dividedat the sides and lugs to applied to the opposite halves of the cylinderto hold the same in line with one another and a strap o applied aroundthe cylinder and furnished with a bolt '0 to hold the same in placewhile the cylinder is in operation. When an examination of the cylinderis required, the bolts 4; are detached, the straps removed, and the twohalves of the cylinder can then be separated- The supporting-rings a.are in such case divided upon the same line as the cylinder and thehalf-rings attached perma- I nently to the opposite halves of thecylinder.

My invention contemplates the progressive movement of the coffee fromthe time it is placed'in the feeding-hopper until it is wholly cooled,and such progressive treatment produces the best results, While itinvolves certain details of management whiclnmay be referred to asshowing the importance of mechanism for varying the speeds of all thedifferent parts of the machinery and mechanism for connecting such partstogether to operate in unison when regulated. Thus when the machine isfirst started the roasting-cylinder requires heating before the coffeeis introduced thereto, and the colfee which first circulates through themachine necessarily operates to reduce the temperature of theconducting-surfaces of the cylinder upon which the coffee rests, andsuch first portion of the coffee I have found is insufficiently roastedunless the cylinder be previously heated to a temperature a little abovethat required in the treatment of subsequent portions.

As a variation of a few degrees impairs the quality of the coffee Iinsert the stem .2 of a pyrometer through the collar 0 within theroasting-cylinder, and the index 2' of the py rometer is exposed, asshown in Fig. 1, above the cone-pulleys J. The inspection of the index 2enables the operator to regulate the heat by the cock G and to actuatethe beltshifter J 2 to control the speed of the cofiee' through thecylinder in proportion to its tem perature.

Considerable steam is generated by the drying of the roasted coffee, andI have found it desirable to remove such steam promptly from theapparatus, which is effected through the smoke-nozzle.

The speed-cones J operate by an exact adjustment of theirconnecting-belt to vary the speed of the roasting-cylinder in the mostexact manner, which cannot be effected bya series of cone-pulleys nor byany change of gearing, and I take advantage of this fact toslightlyincreas'e or diminish the movement of the coffee through thecylinder when the temperature inadvertently rises or falls below thenormal point. Assuming that the countershaft I is rotated uniformly, theproper position of the belt upon the speed-cones, corresponding with theproper speed of the cylinder for any given temperature, can beascertained by experiment and a scale applied to the shifter J to setthe belt in a position which corresponds with the temperature indicatedby the pyrometer. Such a scale as is marked upon the guide whichsupports the shifter, and a finger at is extended from the shifter tosuch scale which would in practice be marked with n umbers correspondingto the degrees of temperature which required such adjustment of thebelt. By the use of the shifter-rod and the pyrometer absoluteuniformity in the product can be secured, which is practicallyimpossible with devices regulated in a less perfect manner.

The present application is a renewal, with additional new matter, ofmyapplication No. 40,350, filed December 19, 1900, and allowed March 8,1901.

Having thus set forth the nature of the invention, what I claim hereinis 1. In a coffee-roaster, a roasting-cylinder, means for heating thesame, means for feeding the coffee to the cylinder, a cooling-tablehaving a progressi vely-moving surface, means for discharging theroasted colfee from the cylinder to the table, means for regulating theheat, and means connected with the cylinder, the feeding device and themovable surface of the cooling-table to move them all in unison at aregulated speed.

2. In a colfeeroaster, a roasting-cylinder, means for heating the same,means for feeding the coffee to the cylinder, means, as the flueconnectionf for drawing the steam from the cylinder, a perforatedcooling-table having a progressivelymoving surface, means fordischarging the roasted coffee from the cylinder to the surface of thecooling-table, mechanism for removing the coffee from the cooling-table,means for regulating the heat of the cylinder, and means connected withthe feeding device, the roasting-cylinder, the surface of thecooling-table and the mechanism for removing the coffee from the coolerto move them all in unison at a regulated speed.

In a coffee-roaster, a roasting-cylinder, means for heating the same, acoffee-feeder to supply the cylinder,a perforated cooling-tablehavingaprogressively-movingsnrface,means for discharging the roastedcoffee from the cylinder to the table, means for regulating the speed ofthe cylinder, means connected with the cooling-table to move its surfacein unison with the cylinder, and means connected with the cylinder forvarying the speed of the feeding device.

4-. In a coffee-roaster, the eombination,with the roasting-cylinder athaving supportingrings a at its opposite ends and antifrictionrolls 7)to carry the same, of the driving-shaft .I and counter-shaft I connectedby the tapering speed-cones J and a driving-belt applied to the same,the annular gear b upon the roasting-cylinder connected with thedrivingshaft J, the coffee-feeder connected with the cylinder by pipe Zand having its shaft 0 connected with shaft 0' by belt and speed-cones0*, and the shaft 0 connected with the shaft J, the whole arranged andoperated substantially as set forth to vary the speeds of theroasting-cylinder and the feeding device in-' dependently.

5. An automatic coffee-roaster comprising a roasting-cylinder with asmoke pipe or flue connection for withdrawing the vapors, means forheating the cylinder, means for continuously feeding the coffee into thecylinder, a movable cooling-table, means for discharging the roastedcoffee continuously from the cylinder upon the moving table in a thinlayer, means for removing the cooled coffee from the table, and meansfor regulating the heat of the cylinder, and for varying the speed ofthe cylinder, the feeding device and the cooling-table.

6. An automatic coffee-roaster comprising a roasting-cylinder with asmoke pipe or flue connection for withdrawing the vapors,means forheating the cylinder, means for continuously feeding the coffee into thecylinder, a movable cooling-table, means for discharging the roastedcoffee continuously from the cylinder upon the moving table in a thinlayer, a pneumatic lifter applied to the table to remove the coffee whencooled, and means for regulating the heat of the cylinder, and forvarying the speed of the cylinder, the feeding device and thecooling-table.

7. An automatic coffee-roaster comprising a roasting-cylinder with asmoke pipe or flue connection for withdrawing the vapors,ineans forheating the cylinder, means for continuously feeding the coffee into thecylinder, a movable cooling-table, means for discharging the roastedcoffee continuously from the cylinder upon the moving table in a thinlayer, an exhaust-receiverto store the coffee, a pneumatic lifter tolift the coffee from the table to the receiver, a discharger connectedwith the receiver and adapted to discharge the coffee from the receiverand prevent the access of air thereto, and means for regulating the heatof the cylinder and for varying the speed of the cylinder, the feedingdevice, and the cooling-table.

8. An automatic coffee-roaster comprising a roasting-cylinder with asmoke pipe or flue connection for withdrawing the vapors,means forheating the cylinder, means for continuously feeding the coffee into thecylinder, a movable cooling-table, means for discharging for heatingthe'cylinder, means for continuously feeding the coffee into thecylinder, a movable cooling-table, means for discharging the roastedcoffee continuously from the cylinder upon the moving table in a thinlayer, an exhaust-receiver to store the coffee, a pneumatic lifter tolift the coffee from the table to the receiver, a discharger to draw thecoffee from the receiver, and a feed-pipe extended downward from thereceiver to the discharger to remove the coffee from the influence ofthe vacuum.

10. In a coffee-roaster, the combination, with the roasting-cylinder andspiral blades for propelling the coffee through the same, of a hopperconnected with the receiverby feedpipe Z, and thecoffee-feederinterposed in such pipe and having the casing E with inletat the top, the wall ninclined below the inlet as set forth, andthe-drum m pivoted horizontally adjacent to such wall and provided withone or more chambers m.

11. In a coffee-roaster, the combination, with the roasting-cylinder andspiral blades for propelling the coffee through the same, of a hopperconnected with the receiver by feedpipe Z, and thecoffee-feederinterposed in such pipe and having the casing E with inletat the top, and funnel m at the bottom, with the wall at inclined belowthe inlet, the drum 'm pivoted horizontally adjacent to such wall andprovided with one or more chambers m as set forth, and a check-valvefitted to the outlet of the funnel toexclude the cylinder-vapors fromthe drum.. v

12. In a coffee-roaster, a feeding device for the roasting-cylinder,comprising the casing E with inlet at the top, and funnel m at thebottom, with a Wall extended downward from the inlet, the drum m pivotedhorizontally adjacent to such 'wall and provided with one or morechambers m as set forth, a removable cover upon the casing over thedrum, the check-valve fitted to the outlet ofthe funnel, and the chamberbelow such outlet having glass panel upon the front and pipe connectionat the bottom, the whole arranged and operated substantially as hereinset forth.

13. In a cofiee-roaster, the combination, with the roasting-cylinder andspiral blades for propelling the coffee through the same, of a hopperconnected with the receiver by feedpipe Z, and the coffee-feederinterposed in such pipe and having the casing E with inlet at the top, awall extended. downward from the inlet, and the drum m pivotedhorizontally adjacent to such wall and having one or more chambersm',and a bottom m movable in each chamber, and a screw and spring toadjust the same, as and for the purpose set fort-h.

14. In a coffee-roaster, the combination,-

with standards A having bearings provided with antifriction-rolls Z) andlugs O and O to support a jacket, of a roasting-cylinder a supportedupon such antifriction-rolls, means for continuously feeding the coffeeto and discharging it from the cylinder, a non-conducting jacket forminga chamber about the cylinder and made in detachable sections 13 and Bsupported upon the lugs O and C, and the chamber being provided withsmoke-outlets and a flue connection, as and for the purpose set forth.

15. Acoffee-roasterhavingaroasting-cylinder divided longitudinally andprovided With carrying-rings and antifriction-rolls to sup port thesame, means for continuously feeding the coffee to and discharging itfrom the cylinder, standards supporting the antifriction-rolls, with ajacket in sections supported upon the standards, whereby .the sectionsof the jacket may be removed and the cylinder divided to inspect itsinterior, as and for the purpose set forth.

16. In a coffeeroaster, the combination, with the roasting-cylinder andmeans for propelling the coffee through the same, ofthe discharger forremoving the cooled coffee continuously and preventing the free passageof air with the coffee, said device having a circular casing E withopposite heads E and E having, respectively, the inlet 01 and outlet n,and the rotary drum 6 with oneor more chambers 6 adapted to carry thecoffee from the inlet to the outlet, and the top of the drum beingseparated, as by channel e from the head E of the casing by sufficientspace to admit a layer of coffee-berries, to avoid obstruction from theberries in the rotation of the drum.

17. In a coffee-roaster, the combination, with the roasting-cylinder,means for continuously feeding the coffee into the cylinder anddischarging it continuously from thesame, of a rotary cooling-table Mwith perforations around its margin, means, as the walls or flanges M,to form the channel N upon such perforated surface, means for drawingair downwardly through the perforations to cool the coffee, and meansfor removing the coffee from the channel in its rotations, as and forthe purpose set forth.

18. In a coffee-roaster, the combination, with the roasting-cylinder,means for continuously feeding the colfee into the cylinder anddischarging it continuously from the same, of the curb N, the rotarycooling-table with perforations around its margin, walls forming anannular channel along such perforations, and a pneumatic lifter appliedto the channel to remove the coffee at a given point in its circuit, andoperating to draw air through the perforations into the curb to cool thecoffee.

19. In a coffee-roaster, the combination, with the roasting-cylinder,means for continuously feeding the coffee into the cylinder anddischarging it continuously from the same, of a rotary cooling-tablewith annular channel upon its margin, a receiver supported above thelevel of the table with closed top having a screened chamber andexhaustfan connected thereto, a pneumatic liftertube connected with thereceiver and extended to the channel to remove the coffee, and means fordischarging the coffee from the receiver and cutting off the inlet ofair to the receiver during such discharge.

20. In a coffee-roaster, the combination, with the roasting-cylinder, ofa hopper for supplying coifee thereto, a feeding device for deliveringcoffee from the hopper to the cylinder, and cutting off the inlet of airto the hopper during such delivery, means for continuously dischargingthe coffee from the roasting-cylinder, a movable cooling-table receivingthe coffee from such cylinder, a receiver with closed top supportedabove the level of the table, and means for exhausting the air from thesame, a pneumatic liftingtube connected with the upper part of thereceiver and extended to the cooling-table to remove the coffee, andmeans for discharging the coffee from the receiver and cutting off theinlet of air to the receiver during such discharge.

21. In a coffee-roaster, the combination, with the roasting-cylinder andcontinuous feeding device, of spiral conveyer-blades secured inside itsshell with central opening in such blades to form a smoke-passage, astationary head for the cylinder with outlet at the bottom forcontinuous discharge, a nozzle upon such head connected with achaff-box, a vertical partition in the chaff-box directing the smoke tothe end of the box, and a flue connection from the box upon the sideopposite to the partition, whereby the chaff is separated from thesmoke, substantially as herein set forth.

22. In a colfce-roaster, the combination, with the roasting-cylinder andcontinuous feeding devices, of spiral conveyor-blades secured inside theshell of the cylinder and provided in their convolutions with alinednotches g continuous ribs 9' extended through a series of the alinednotchesin contact with the interior of the cylinder, at stationary headfor the cylinder fitted to the extcrior of the same and having outlet atthe bottom for continuous discharge, and means for exhausting the smokeand steam from the cylinder, substantially as herein set forth.

23. In a coffee-roaster, the combination, with a roasting-cylinder,means for rotating the same, and means for feeding the coffeecontinuously to and discharging it from the cylinder, of anon-conductingjacket forming achamber about the cylinder and made indetachable sections, the chamber having gaspipe G supported in its lowerpart and provided with burners, and the sections being shaped to formthelateral division B inclined toward the burners to permit inspectionof the flames.

In testimony whereof I have hereunto set my hand in the presence of twosubscribing witnesses.

TIMOTHY M. \VARD.

Witnesses:

F. B. HARDY, THOMAS S. CRANE.

